When I’m dining out, I will eat any and types of meat, from pork to wild game. At home, I would never dream of preparing something more exotic than the occasional pork tenderloin. It’s not because I don’t want to learn how, but it;’s because some things are best saved for special occasions. There are some things I want to see plated artfully by a chef…but let’s talk honestly: who wants to see raw sweetbreads?…
Baked Rigatoni with Kale
Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners April 11, 2010
When I saw a recipe for baked rigatoni with kale on The Kitchen Sink Recipes, I was instantly smitten. It was love at first sight. The fact that the fancy words “rigatoni” and “kale” appear in this recipe didn’t trick me into thinking that it isn’t glorified macaroni and cheese. It has everything that the most delicious macaroni and cheeses have: a velvet cheddar-and-goat cheese cream sauce that begins as a roux, fat, tube-shaped pasta cooked to perfection and even…
For as long as I can remember, I’ve wanted to be perfect. This was never a conscious decision; but rather one that I recognize looking back on my habits from years ago. Whenever I took notes in class, I would sometimes start them two, three times, ripping each sheet of paper from my notebook to start clean – if I made a spelling error, skipped a line or just plain disliked the way my handwriting looked. As soon as I…
